Wine — Food supply quantity in Cuba
Cuba: Wine — Food supply quantity was 1.37 kg/cap in 2019. ▬ Flat
Wine — Food supply quantity in Cuba, 2010–2019
Source: Food and Agriculture Organization of the United Nations. Measured in kg/cap.
Analysis
The most recent figure for wine — food supply quantity in Cuba is 1.37 kg/cap, measured in 2019. That is the lowest value across all 10 years on record.
The figure is down 11.0% on the previous year and down 11.0% over ten years.
Over the whole period, wine — food supply quantity in Cuba peaked at 1.7 kg/cap in 2016 and was at its lowest, 1.37 kg/cap, in 2019.
That places Cuba 86th out of 162 countries with data for 2019, putting it in the middle of the range.
Wine — Food supply quantity in Cuba, year by year
| Year | kg/cap | Change |
|---|---|---|
| 2010 | 1.54 kg/cap | — |
| 2011 | 1.46 kg/cap | -5.2% |
| 2012 | 1.56 kg/cap | +6.8% |
| 2013 | 1.54 kg/cap | -1.3% |
| 2014 | 1.62 kg/cap | +5.2% |
| 2015 | 1.53 kg/cap | -5.6% |
| 2016 | 1.7 kg/cap | +11.1% |
| 2017 | 1.62 kg/cap | -4.7% |
| 2018 | 1.54 kg/cap | -4.9% |
| 2019 | 1.37 kg/cap | -11.0% |
Countries ranked near Cuba
More agriculture & rural data for Cuba
- Agriculture, forestry, and fishing, value added (current US$), annual -19.64 % change on previous year (2020)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0276 current US$ per US$ of GDP (2020)
- Agriculture, forestry, and fishing, value added (current US$), per 265.29 current US$ per person (2020)
- Rural population, annual growth rate -0.6522 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2020)
- Rural population, per capita 0.2277 units per person (2025)
- Agriculture share gdp 1.24 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.24 (2024)
- Agricultural raw materials exports 1.5% (2022)
- Agricultural raw materials imports 0.4% (2022)
Frequently asked questions
- What is wine — food supply quantity in Cuba?
- Wine — food supply quantity in Cuba was 1.37 kg/cap in 2019, according to Food and Agriculture Organization of the United Nations.
- What is the highest wine — food supply quantity recorded in Cuba?
- The highest recorded value was 1.7 kg/cap in 2016.
- What is the lowest wine — food supply quantity recorded in Cuba?
- The lowest recorded value was 1.37 kg/cap in 2019.
- How does Cuba rank for wine — food supply quantity?
- Cuba ranks 86th out of 162 countries with data for 2019.
- Is wine — food supply quantity rising or falling in Cuba?
- Over the last ten years it is down 11.0%. The long-run trend across the full record is flat.
- Where does this Cuba data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Wine — Food supply quantity (kg/capita/yr). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 10 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.